Venison Steaks with Caraway Swede (Printable)

Pan-seared venison steaks atop creamy caraway swede mash. Hearty British comfort food for cold winter nights.

# What You'll Need:

→ Venison

01 - 4 venison steaks, 5.3–6.3 oz each
02 - 1 tablespoon olive oil
03 - 2 teaspoons fresh thyme leaves
04 - Salt and freshly ground black pepper to taste

→ Crushed Swede

05 - 1 large swede (rutabaga), peeled and diced, approximately 31.7 oz
06 - 1.4 oz unsalted butter
07 - 2 tablespoons heavy cream or whole milk
08 - 1 teaspoon caraway seeds
09 - Salt and pepper to taste

→ Optional Pan Sauce

10 - 3.4 fl oz red wine
11 - 3.4 fl oz beef or game stock
12 - 1 teaspoon redcurrant jelly
13 - 1 teaspoon cold butter

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add diced swede and cook for 20–25 minutes until very tender, then drain well.
02 - Pat venison steaks dry with paper towels. Rub with olive oil, fresh thyme, salt, and pepper. Allow to rest at room temperature.
03 - Toast caraway seeds in a dry skillet over medium heat for 1–2 minutes until fragrant. Remove and set aside.
04 - Return drained swede to pot. Add butter, heavy cream, toasted caraway seeds, salt, and pepper. Mash until mostly smooth with rustic texture. Keep warm.
05 - Heat a heavy-based skillet over medium-high heat. Sear venison steaks 2–3 minutes per side for medium-rare. Transfer to a warm plate, cover loosely, and rest for 5 minutes.
06 - In the same pan, deglaze with red wine. Add stock and redcurrant jelly. Simmer until syrupy, then whisk in cold butter off heat. Season to taste.
07 - Distribute caraway crushed swede among plates. Top with venison steaks and drizzle with pan sauce if desired.

# Expert Tips:

01 -
  • The caraway seeds add an earthy warmth that feels like a secret tucked into every bite of swede.
  • Venison cooks fast, so this feels fancy but won't leave you stuck at the stove for hours.
  • It's hearty enough for winter but light enough that you won't feel weighed down.
  • The optional red wine sauce turns leftovers into something you'd happily serve guests.
02 -
  • Venison continues cooking as it rests, so pull it off the heat just before it reaches your desired doneness or it will overcook.
  • If your swede is watery after draining, let it sit in the colander for a minute or return it to the pot over low heat to evaporate excess moisture.
  • Toasting caraway seeds makes all the difference, skipping this step leaves the flavor flat and slightly bitter.
03 -
  • Let your pan get properly hot before adding the venison, a good sear locks in flavor and creates a gorgeous crust.
  • If you don't have redcurrant jelly, a small spoonful of honey or blackcurrant jam works in the sauce.
  • Always rest your meat on a warm plate, not a cold one, so it doesn't lose heat too quickly.
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